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Serve this tangy red bell pepper relish
as a condiment on sandwiches, with grilled meats, etc.
Red Bell Pepper Relish
- 6 large onions cut into 1-inch chunks
- 12 large red bell peppers
- 4 cups distilled white vinegar
- 3 cups granulated sugar
- 2 tablespoons salt
- 1 tablespoon mustard seeds
- In a food processor, whirl onions and
bell peppers, a portion at a time, until coarsely chopped. Place
chopped vegetables into a heavy, 8 to 10-quart pan. Stir in vinegar,
sugar, salt, and mustard seeds. Bring to a boil over medium-high
heat, stirring occasionally. Reduce heat to medium-low and boil
gently, stirring often, until relish is thickened but still juicy,
about 50 minutes.
- Ladle hot relish into hot, sterilized
1-pint canning jars, leaving 1/2-inch headspace. Gently run a
narrow nonmetallic spatula between relish and jar sides to release
any air bubbles. Wipe rims and threads of jars clean; top with
scalded lids, then firmly screw on bands.
- Place jars, slightly apart, on a rack
in a boiling water canner or other deep pan half-full of hot
water. Add more hot water to cover jars by 1 to 2-inches. Bring
water to a simmer; then cover and simmer for 15 minutes.
- Lift out jars and let cool on a towel
away from drafts. Test seal of each jar by pressing lid, if it
pops when pressed, there's no seal. Store unsealed relish in
the refrigerator and use with 1 month.
Makes about 7 pints.
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